Not sure about the rest of the BBQing folks here but Sous Vide has always been a mystery to me.
KenInk with Ink Bird recently contacted me and asked if I would do a review on their Sous Vide unit. I responded that I was vaguely familiar with the term but had been wanting to give it a go.
Disclaimer: I have tested Ink Bird Products previously but am not affiliated with the company. I will always give an honest review. KenInk said that is what they wanted.
Being a retired Temp control (HVAC) guy I was interested. He sent me a InkBird Smart Sous Vide.
I had some homework to do.
1. Sous (Under) Vide (Vacuum). It's French.
2. It is basically a unit that heats water to an exact temp with a circulating pump to keep the water temp constant for the duration of the cook.
3. Precise temp control and time.
4. They are Smart now with Wi-Fi to phone etc.
I literally did 8-10 hours of YouTube and other research to learn about these rigs.
The unit:
The app that comes with it is Great! I did a test run and all 5 temp probes agreed.
Time for the test. As stated earlier Company came over. Here are the cook pic with some descriptions:
Today was my 1st attempt. What better way than to try it out on Company in from Tulsa? :becky:
I did go all in and purchased the Sous Vide container and rack set:
Picked up some prime from the Fancy Kroger!
Double vac packed the night before.
Here is the fun part of this Sous Vide gig. These steaks were over 2" thick each. My plan was to do them till 129*F in the Sous Vide then on the grill for sear. Company said they like 140*F steaks. My first cook on Sous Vide so we settled on 137*F.
No rest needed with Sous Vide BTW.
Here is the unit at work. Countdown timer on you phone with app alarm when time is elapsed.
Steaks in:
Steaks out:
They looks like boiled ribs coming out of Vac Pac but Wait!
Sear time on a screaming hot gasser! Many other way to finish sear. Important thing is to get a crust on the meat.
Got the "like Budda" and "melts in your mouth" "fork tender" comments etc. Still working on the sear part.
Feeling good about the first try. Looking forward to Sous Vide.
Thank you KenInk for the introduction.
This unit in my research has a 1000 watt element. I've not seen another brand close. The Wi-Fi is 2.4 Ghz.
Can't wait to try it again.
KenInk with Ink Bird recently contacted me and asked if I would do a review on their Sous Vide unit. I responded that I was vaguely familiar with the term but had been wanting to give it a go.
Disclaimer: I have tested Ink Bird Products previously but am not affiliated with the company. I will always give an honest review. KenInk said that is what they wanted.
Being a retired Temp control (HVAC) guy I was interested. He sent me a InkBird Smart Sous Vide.
I had some homework to do.
1. Sous (Under) Vide (Vacuum). It's French.
2. It is basically a unit that heats water to an exact temp with a circulating pump to keep the water temp constant for the duration of the cook.
3. Precise temp control and time.
4. They are Smart now with Wi-Fi to phone etc.
I literally did 8-10 hours of YouTube and other research to learn about these rigs.
The unit:
The app that comes with it is Great! I did a test run and all 5 temp probes agreed.
Time for the test. As stated earlier Company came over. Here are the cook pic with some descriptions:
Today was my 1st attempt. What better way than to try it out on Company in from Tulsa? :becky:
I did go all in and purchased the Sous Vide container and rack set:
Picked up some prime from the Fancy Kroger!
Double vac packed the night before.
Here is the fun part of this Sous Vide gig. These steaks were over 2" thick each. My plan was to do them till 129*F in the Sous Vide then on the grill for sear. Company said they like 140*F steaks. My first cook on Sous Vide so we settled on 137*F.
No rest needed with Sous Vide BTW.
Here is the unit at work. Countdown timer on you phone with app alarm when time is elapsed.
Steaks in:
Steaks out:
They looks like boiled ribs coming out of Vac Pac but Wait!
Sear time on a screaming hot gasser! Many other way to finish sear. Important thing is to get a crust on the meat.
Got the "like Budda" and "melts in your mouth" "fork tender" comments etc. Still working on the sear part.
Feeling good about the first try. Looking forward to Sous Vide.
Thank you KenInk for the introduction.
This unit in my research has a 1000 watt element. I've not seen another brand close. The Wi-Fi is 2.4 Ghz.
Can't wait to try it again.
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